Scrub and rinse the Yukon Gold potatoes thoroughly under cold water. Place them in a large pot and cover with water, adding a couple of bay leaves and a pinch of sea salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Once cooked, drain the water, discard bay leaves, and let the potatoes cool for 10 minutes. Peel them gently with a paring knife.

Slice the peeled potatoes into 1/4-inch thick rounds and transfer to a large mixing bowl.

In a separate bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, chopped parsley, thyme leaves, and onion chives until well-blended.

Pour the vinaigrette over the sliced potatoes and gently fold to coat evenly.

Season with additional sea salt and black pepper as desired. Let marinate in the fridge for 30 minutes before serving.